A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”

Start with Yukon Gold for naturally creamy mashed potatoes with a buttery taste, or Russet for a fluffier finish. Avoid waxy potatoes like red or new potatoes—they won’t mash as well.

Step 2: Boil the Potatoes with Purpose
Place peeled potato chunks into a large pot.
Cover with cold water and add 1 tablespoon of salt.
Optional: Add a couple of peeled garlic cloves or sprigs of rosemary or thyme for infusion.
Bring to a boil, then simmer until potatoes are fork-tender (about 15–20 minutes).
Step 3: Reserve the Liquid Gold

Before draining, ladle out 1 to 1½ cups of the potato cooking water and set it aside. This water is rich in starch and flavor—your key ingredient.

Step 4: Drain and Dry the Potatoes

Drain the potatoes thoroughly, then return them to the warm pot over low heat. Let them sit for 1–2 minutes to evaporate excess moisture. This step prevents watery mash and enhances texture.

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